The final version of our beautiful beerumentary is here! Enjoy:
Our rough cut critique and final critique were both pretty brutal. The rough cut we had prepared wasn’t of the best quality, and we only had a fraction of the footage we planned to get, so our critics Jerry and Shanti let us know that we still had much to do. Our final critique was similar – even though we had developed our characters pretty well, our story wasn’t told completely, and Shanti actually said that our rough cut was better. That hurt, Shanti. That hurt…
Anyway, for the screening on January 15th we’ll have all of our footage and our story completed.
Our documentary will start out with Sam and Ben introducing themselves, and then starting a batch of beer. It will end with them finishing the brew, and since it takes a week of waiting for the process to actually complete, we will all taste a beer of the same type that Sam had pre-made of the same variety.
Each day of production needs its own checklist.
Do you have everything you reserved?
☐ camera (s) ☐ tripod ☐ batteries ☐ cables
☐ mic(s) ☐ white card ☐ lights ☐ other__________
☐ Batteries charged for the shoot?
☐ Lighting kit lamps working?
☐ Storage Media
☐ consent forms
☐ batteries (disposable
☐ beverages/water bottles
|☐ LMW settings on
☐ White Balance
☐ neutral density filter
|☐ mics connected
☐ mics turned on (if needed)
☐ mic settings checked
☐ camera inputs set
☐ gain levels set
☐ channels set
☐ headphone volume set
☐ mic proximity tested
|☐ backlight check
☐ lights focused
☐ shadow check
☐ equipment placement
☐ electrical outlets
☐ lighting sources
☐ background setup – (move clutter, decide what works in camera frame)
☐ crew positions
☐ equipment packed
☐ forms signed
☐ clean up any trash or mess
☐ return moved items to where they belong
☐ check space before leaving for items not packed
Don’t forget to get your footage off the P2 Cards before you return them to the ER. You can return the camera and check out a card reader to do the transfer later.
We have interviewed Homer, who works at a brew store nearby, and Jeff, a classmate with some brewing experience. Here are some questions we asked them:
-When did you brew your first batch?
-What kind of beer did you make?
-Did you brew with family or friends?
-How did you first learn about brewing?
-What was your first brewing experience like?
-What did the final product taste like?
-Would you brew again? Have you brewed since? Why or why not?
I asked some professional/more experienced brewers these last two questions:
-Do you have any advice for me as an amateur?
-What makes your beer unique?
Our approach to filming this documentary will be somewhat relaxed; Sam has some prior homebrewing experience and Ben has no brewing experience at all. We’re planning on just letting the camera roll while Sam gives Ben a brewing lesson. Tavon and Mike will make their appearances as well. Overall this will be a light-hearted trip through a group of friends brewing together.
Homebrewing With Sam (Working Title)
This project is focusing on the failures and successes of homebrewing from an amateur’s level. Sprinkled throughout the piece will be facts about the history of homebrewing and how it came to be legal (once again) in the United States. Sam will be telling the story through the brewing process and narrating certain events and scenes. Other parts of the story, such as the prologue will be told by interviewees and archival news footage.
This is a Hotbreak Productions Project.
This is the video that I will be showing the class in order to communicate about my project.
Hope you enjoy!
I was at The Oak Barrel the other day while buying supplies, and I walked over to the book shelf. After gazing at all the different “how-to-brew” books, one caught my eye. It was a book about making hot sauce, inventively named (you guessed it): Hot Sauce! I was amazed to realize that I could possibly use the same supplies I used here and make smaller (most likely 1 gallon or less) batches of hot sauce at home. I was thoroughly impressed as I read the preface in the store. I bought the book and I have started to read it.
Something I noticed as I read the first passage was a little fact:
Chiles are a good source of potassium, as well as being dense in vitamins A, B, C and E; flavonoids; and iron, magnesium, niacin, riboflavin, and thiamin. Green chiles have twice the vitamin C found in the equivalent weight of oranges, and red chiles are a better source than carrots of vitamin A, which is essential to protecting skin and strengthening eyesight. Indeed, Spanish sailors took chiles on voyages in the sixteenth century to ward off scurvy, and they ate two roasted peppers for dessert each day in the hope of improving their vision. (Thompson, 9)
Wow! That’s amazing. I never knew my lack of palate as a kid meant I had to eat more bites of veggies at dinner? Bummer… Hahaha. But still this book has a wealth of wisdom, I get the feeling I might have to start a mini-section for hot sauces on here. (Who knows)
Thanks for reading-
Here are two pictures we made from taking pictures and making them into ASCII using a generator.